Buzz
Photo credit: Fred HardyRuffled milk pie, also known as galatopita, is a traditional Greek custard pie, often baked with layers of phyllo dough. After baking, it has a texture reminiscent of bread pudding. In this version, the phyllo dough is shaped into beautiful rosettes, brushed with melted butter to create crispy edges that peek out from the smooth custard filling.
The secret ingredient in this ruffled milk pie is cream cheese, which adds a rich creaminess and tangy flavor. Additionally, the custard is infused with citrus notes and a touch of cinnamon, balanced by crunchy almonds and tart cranberries—making it the perfect dessert for the festive season.
To create tall, crisp edges for the pastry rosettes, loosely fold and coil the dough to promote height and volume. Once all the rosettes are placed in the pan, feel free to fluff them up and separate the folds for an elevated look.
Ingredients Needed
-
13 frozen phyllo pastry sheets (from a 16-oz package, such as Athens), thawed
-
6 Tbsp. unsalted butter, melted, plus extra for greasing the cake pan
-
3 large egg yolks
-
2 large eggs
-
2/3 cup whole milk
-
4 oz cream cheese, softened to room temperature
-
1/4 cup heavy cream
-
1 tsp. orange zest plus 2 Tbsp. fresh juice (from 1 orange)
-
3/4 tsp vanilla extract
-
3/4 tsp almond extract
-
1/4 tsp ground cinnamon
-
1/8 tsp kosher salt
-
1/2 cup plus 1 Tbsp. granulated sugar, divided
-
2/3 cup fresh or frozen cranberries, thawed and patted dry
-
2 Tbsp toasted sliced almonds, divided
Instructions
-
Preheat oven to 400°F. Butter a 9-inch round cake pan. Cover pastry sheets with a slightly damp kitchen towel.
-
Lightly brush tops of 4 pastry sheets with melted butter. Stack 2 sheets, buttered sides up. Place stacked sheets over the bottom and up the sides of the prepared pan, leaving a 1-inch overhang. (It’s OK if the pastry tears slightly.) Repeat with another 2 sheets, layering them perpendicular to the first, covering the bottom and sides of the pan. Fold in the overhang so only the bottom of the pan is covered.
-
For the remaining pastry sheets, brush the tops evenly with melted butter. Loosely scrunch the long ends together to form fan-like wrinkles. Starting at one end, loosely coil the pastry into a rosette shape and place it in the center of the pan. Repeat with the remaining pastry sheets until the pan is full and no gaps remain. Brush the coiled pastry tops with the remaining butter. Fluff or separate folds to add texture and height if necessary.
-
Bake for 20 to 25 minutes, or until the pastry is golden and crisp. Let cool in the pan on a wire rack while you prepare the custard. Reduce the oven temperature to 325°F.
-
Blend egg yolks, eggs, milk, cream cheese, cream, orange zest and juice, vanilla, almond extract, cinnamon, salt, and 1/2 cup of sugar in a blender until smooth. Pour the egg mixture evenly over the baked pastry. Scatter cranberries on top, pressing them into the pastry as desired. Sprinkle with 1 1/2 tablespoons of almonds and the remaining 1 tablespoon of sugar.
-
Bake for 20 to 25 minutes, or until the custard is set. Let cool in the pan on a wire rack for 30 to 45 minutes. Sprinkle with the remaining 1/2 tablespoon of almonds. Serve warm or at room temperature.
When fresh cranberries are available (usually in the fall), stock up! Use them in pies, smoothies, or make extra cranberry sauce for Thanksgiving. Cranberry sauce pairs perfectly with pork, chicken, and, of course, turkey!
